Roasting chestnuts - these come from a huge Japanese chestnut tree in the front yard. This was the culprit which brought the chestnut blight to America in the 1930's which killed the native North American chestnuts - it survives, flourishes and gives back.
1) make a mark of a cross across the point (I think this is French Catholic tradition but I can't change it), 2) soak chestnuts in water for 30 min; 3) roast in oven for 30 min at 375 and peel while still hot - otherwise skin sticks to the chestnuts. These are delicious right out of the oven.
Roast Pork with small potatoes, mushrooms mixed with chestnuts:
1) Mushrooms are fried down with salt, pepper, garlic and some other stuff - likewise the small potatoes, cut in quadrants so as to leave a lot of surface to absorb the juices. 2) Chestnuts cut in small pieces leaving jagged edges to absorb the juice.
2) Pork is punctured before cooking with about 9 garlic cloves, salt and pepper is put into the holes as well. About 20min at 375 degrees per pound. Baste every 10 minutes.. We like to cut the pork roast into pieces then put it back in for 4 minutes - add the potatoes, mushrooms and chestnuts at that time...make sure you scrape up the crust off the bottom of the baking dish. Add a Cosmopolitan (2 parts Vodka, 1/2 Triplesec, 1/4 lime juice, 3/4 cranberry juice, orange twist) and a classic gin martini with olive (We don't drink this way except once a year).
3). Salad dressing is traditional French - 1 part Dijon Mustard, 5 parts olive oil, a bit of Balsamic Vinegar, salt and pepper, a half clove of garlic minced very fine and mixed together (don't whip it into a Mayonnaise)...(Makes a great sauce for avocado too).
37th Wedding anniversary (though we celebrate the 40th anniversary of engagement):
